Vegan Squash Soup with Naan Croutons Recipe: How to Make It

Ingredients

• 1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups)
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 carton (32 ounces) reduced-sodium vegetable broth
• 1 can (15 ounces) pumpkin
• 1 can (13.66 ounces) coconut milk
• 2 naan flatbreads, cut into 1-inch squares
• Optional: Minced fresh cilantro, crushed red pepper flakes and plain soy yogurt